This recipe is the closest I’ve come to achieve the texture and flavor I’m looking for in a plant-based burger.

A simple, yet utterly delicious dish made the old fashioned way. Plus a tasty twist, Guinness Draft!

Red beans and rice is a symbolic dish of Louisiana creole cooking and is worthy enough for any dinner party or prepare a day ahead for meatless Monday’s.

This Butternut Squash Pizza combines all the right flavors; savory, sweet, acidic, and salty, to give you a gourmet pizza right in your own kitchen!

I love to explore flavors from around the world. Pack your bags, we’re heading to Chile.

Pack your bags, we’re heading to Chile. Chile is quite a large country and I would imagine the cuisine varies by region. But in my Google search, Porotos Granados consistently appeared as a popular dish to try when visiting Chile. Here’s my version of this thick and deliciously smoky bean stew. I was surprised to learn that this popular stew is actually served on hot summer days. I can see why because it would be such a shame to reserve this delicious stew for winter months only.

This version of wild rice soup is loaded with nutritious veggies making this a satisfying meal during these chilly spring days.

Have you ever wanted to make enchiladas but you don’t have enchilada sauce on hand? No problem, you can make homemade enchilada sauce that only takes minutes to prepare for a quick weeknight meal!

Delicious, nutritious and full of flavor. Plus it’s so easy to make!

Dairy-free spicy nacho cheese, in 10 minutes. This is by far THE BEST plant-based nacho cheese sauce on the internet! Believe me, I’ve tried them all.

Fusilli Alla Puttanesca is an Italian pasta dish invented in Naples. I reinvented a whole-food, plant-based version with no oil or added salt which makes it a healthier version of an old world favorite. It’s delicious, or as I like to say, “restaurant worthy”, and comes together with just a few pantry items.